Chinese Food

Cooking Steps

1. 

   Step1:The ratio of flour to water is 2-1. I used milk instead of water, so that the crust has milk flavo

2. 

   Step2:The proportion of flour and yeast is generally 5g yeast for 200g flour. But in summer, when the temperature is high, you can put less yeast. I only put 4G yeast

3. 

   Step3:Yeast heated water dissolves. Note that the temperature cannot exceed 40 ℃. Yeast will lose its activit

4. 

   Step4:Milk needs to be added a little bit. Then it can be rubbed to a smooth level, covered with plastic wrap and put it in an environment of about 35 ℃ until it ferments

5. 

   Step5:Because it's very hot in Changsha. I'll just put it on the windowsill to dry and wait for other materials

6. 

   Step6:Except cheese is necessary, other materials can be changed into what you lik

7. 

   Step7:Onion (red pepper (green pepper (virgin fruit

8. 

   Step8:One hour later, the fermentation is finished and the volume has become twice as large

9. 

   Step9:Take out the dough and use a rolling pin to grind it into a pancak

10. 

    Step10:Make 11 inch pancakes on a 10 inch baking pan, because the edges need to be rolled up

11. 

    Step11:I use the tool to punch the steak to punch the dough. If there is no tool, I can use toothpick instead. This step is to prevent the middle of the dough from bulging due to no exhaust during the baking process

12. 

    Step12:Squeeze tomato sauc

13. 

    Step13:Spread a layer of chees

14. 

    Step14:Spread Baco

15. 

    Step15:Put on your favorite vegetable

16. 

    Step16:One more layer of chees

17. 

    Step17:Preheat the oven for 5 minutes, then bake it at 200 ℃ for 20 minutes

18. 

    Step18:Everyone's oven has his own temper. You can take it out when you look at the edge of the oven. It doesn't need 20 minutes

19. 

    Step19:Because I like to eat a little bit burnt. It takes a few minutes to get it out after baking

20. 

    Step20:Cut or bur

21. 

    Step21:Sister '

22. 

    Step22:M